COBB CRUSTED LAMB RACK WITH MUSTARD
The secret is using crumbs made from a sturdy bread like sourdough or pitas, as they make for a crunchier crust. This crust works well with a rack of pork, too, or to top fish fillets before baking.
INGREDIENTS:
{SERVES 4}
2 racks of lamb (400–600g each)
Olive oil, for rubbing
Salt and pepper
¼ cup (60ml) Dijon mustard
Crust
1 cup (250ml) dried breadcrumbs
8 calamata olives, chopped
2 tablespoons (30ml) capers, chopped
6 anchovy fillets, chopped
1 tablespoon (15ml) chopped fresh rosemary
Zest and juice of ½ lemon
METHOD:
Light a Cobblestone and allow to burn for 5 minutes. Top your COBB with the griddle, cover with the dome and preheat for 15 minutes.
- Rub the lamb all over with olive oil and season well.
- Place the lamb racks, fat-side down, on the griddle and cook until fat is rendered.
- Turn and briefly sear all the surfaces of the meat. Remove it from the heat.
- Fit the roast rack on the griddle. Put the dome on (to retain the heat while you’re prepping the lamb).
- Brush the lamb all over with mustard, especially the fatty side.
- Mix the crust ingredients together and season well. Pack this mixture onto the fat side of the lamb, pressing it on firmly so it doesn’t slip off.
- Place the lamb on the roast rack, cover with the dome and roast for 20 minutes or until done to your liking (see below).
- Allow to rest before carving.
COOK’S NOTE
Check the temperature of the meat with a COBB thermometer: medium-rare 65˚C (150°F), medium 71˚C (160°F), well done 76˚C (170°F).
